Wafer Hs Code

Wafer harmonized system code

Product Overview Wafers classified under HS Code 190532 are defined as thin, crisp, baked confectionery products primarily composed of flour, sugar, and edible fats, often layered or sandwiched with cream fillings. These products exhibit standardized physical specifications, typically measuring 50 to 100 mm in diameter or length with thickness ranging from 1 to 5 mm, and moisture content maintained below 5% to ensure crispness and shelf stability. Processing involves controlled baking and lamination techniques to achieve uniform texture and structural integrity. The classification under 190532 encompasses subcategories including plain wafers, cream-filled wafers, and coated variants, differentiated by composition and surface treatments. Commercially, these wafers serve diverse applications across food service sectors, retail packaged goods, and ingredient use in confectionery manufacturing. Their value proposition lies in consistent quality, extended shelf life, and adaptability for branding, positioning them competitively within both mass-market and specialty product segments in global trade. HS Code Classification & Trade Specifications The HS Code 190532 is structured hierarchically as follows: Chapter 19 (Preparations of cereals, flour, starch or milk; pastrycooks’ products), Heading 19.05 (Bread, pastry, cakes, biscuits and other bakers’ wares), and Subheading 1905.32 (Wafers). This classification is justified due to the product’s composition predominantly of wheat flour and its processing methods aligned with baked confectionery standards. Trade considerations include packaging in moisture-barrier materials such as laminated foil or polyethylene to prevent humidity ingress, with typical net weights ranging from 100 g to 1 kg per retail or bulk unit. Preservation relies on controlled atmosphere packaging and temperature regulation during transit to maintain product integrity. Shipping requirements conform to international food safety regulations, including adherence to Codex Alimentarius standards and WTO sanitary measures. Quality standards mandate compliance with ISO 22000 food safety management systems and relevant national standards, ensuring traceability and conformity for customs clearance and facilitating seamless international commerce.

Wafer Chapter Note

1.- This Chapter does not cover : (a) Except in the case of stuffed products of heading 19.02, food preparations containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (b) Biscuits or other articles made from flour or from starch, specially prepared for use in animal feeding (heading 23.09); or (c) Medicaments or other products of Chapter 30. 2.- For the purposes of heading 19.01 : (a) The term “groats” means cereal groats of Chapter 11; (b) The terms “flour” and “meal” mean : (1) Cereal flour and meal of Chapter 11, and (2) Flour, meal and powder of vegetable origin of any Chapter, other than flour, meal or powder of dried vegetables (heading 07.12), of potatoes (heading 11.05) or of dried leguminous vegetables (heading 11.06). 3.- Heading 19.04 does not cover preparations containing more than 6 % by weight of cocoa calculated on a totally defatted basis or completely coated with chocolate or other food preparations containing cocoa of heading 18.06 (heading 18.06). 4.- For the purposes of heading 19.04, the expression “otherwise prepared” means prepared or processed to an extent beyond that provided for in the headings of or Notes to Chapter 10 or 11.